CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍿 Snacks
Limit
As Ingredient Spinach
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
33 kcal
Protein
3.4 g
Carbs
3.1 g
Fat
0.7 g
Phosphorus Learn more →
48 mg
Sodium Learn more →
126 mg
Potassium Learn more →
541 mg
Source & Notes
USDA FNDDS (foodCode: 99997210)
Kidney-Friendly Alternatives
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Multi-berry Gummy
Phosphorus107 mg
Sodium89 mg
Potassium232 mg
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Phosphorus0 mg
Sodium0 mg
Potassium8 mg
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Kellogg's Special K Protein Liquids Rich Chocolate 10fl Oz
Phosphorus121 mg
Sodium92 mg
Potassium188 mg
Rich Milk Chocolate Flavor Nutritional Drink Rich Milk Chocolate Light Start
Phosphorus84 mg
Sodium68 mg
Potassium190 mg
Frequently Asked Questions
Is As Ingredient Spinach safe for people with kidney disease?
As Ingredient Spinach is rated Limit for CKD patients. Limit intake if you have CKD. With 48.0mg phosphorus, 126.0mg sodium, and 541.0mg potassium per 100.0g serving, you should keep portion sizes small and not eat it daily. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in As Ingredient Spinach?
A 100.0g serving of As Ingredient Spinach contains 48mg of phosphorus, which is approximately 5% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in As Ingredient Spinach?
Per 100.0g serving, As Ingredient Spinach provides 126mg of sodium — about 5% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in As Ingredient Spinach?
As Ingredient Spinach contains 541mg of potassium per 100.0g serving, equivalent to about 27% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat As Ingredient Spinach?
Dialysis patients have stricter mineral limits. Given As Ingredient Spinach is rated Limit (Limit intake if you have CKD), dialysis patients should consult their dietitian before consuming this food. Your dialysis team can give you personalised portion advice.
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines